There are many wonderful things about the festive season. The creation of family traditions, especially those involving delicious food are one of my favourites. My brother in-law made this Smoked Salmon Roulade many years ago for our ‘Melbourne family’ Christmas Day. Since then, I have given it a bit of a Well Nourished make-over, as I do! It’s been a starter for of our Christmas Day feasts ever since.
It makes for a great entertainer, especially as you can make it a day or two ahead and simply slice to serve. It’s quite rich so one or two slices is very satisfying!
It looks quite fussy, but making it to photograph and share with you, I was reminded how very simple it is. It suits gluten and grain-free peeps and I’ve included an equally delicious dairy-free variation.
Remember to take a look at the variations (below the main recipe). Here, you’ll find suggestions to alter the recipe to suit your dietary goals (dairy-free, nut-free, onion-free).
Smoked Salmon Roulade
Ingredients
- 400 g zucchini -grated
- 1 tbsp sea salt
- 4 free-range or organic eggs -separated
- 3 tbsp herbs -I love a combination thyme, parsley, chives, dill
- 3 tbsp parmesan cheese -freshly grated
- Sea salt and freshly ground black pepper -to taste
- Pinch cream of tartar
- 200 g hot smoked salmon fillet (approx.)
- 1 small lemon -zest and juice
- 2-3 tbsp capers
- 4 spring onions -white part finely chopped
- 50 g crème fraîche
- 150 g quark
- 2 tbsp lemon juice
- Sea salt and freshly ground black pepper -to taste
- 40 g flaked almonds (¼ cup) toasted to serve
- ¼ cup micro-herbs -to serve
Method
- Preheat your oven to 200℃/395℉.
- Line a 24 x 33cm slice tin with non-stick baking paper. It's important the tin is this size otherwise the roulade will be too thick and won't roll without splitting.
- Grate the zucchini. Toss with the sea salt in a colander and leave 30 minutes. Rinse and squeeze dry in the sieve and then in a clean cloth or tea-towel.
- In a mixing bowl, beat in the egg yolks, herbs and Parmesan and season with sea salt and pepper. Once the zucchini is ready, add this and mix well.
- In a separate clean bowl, whisk the egg whites with the cream of tartare until peaks just form. Thermomix, butterfly inserted, 1 min 30 sec, speed 4.
- Gently fold the egg white into the courgette/ egg yolk mixture using a large spoon. You are aiming to just combine the ingredients without over working the mixture.
- Pour into prepared tin and quickly level the mixture, spreading it out into the corners. Bake for 13-15 minutes until set and light golden brown.
- Whilst that's baking, crumble the salmon into a bowl with the finely grated lemon zest, capers, spring onion and crème fraîche, quark and lemon juice. Season with sea salt and pepper. Mix until almost smooth. Thermomix 20 seconds, speed 3.
- Taste the mixture and season with salt, pepper and more lemon juice if you feel it's needed.
- Store the salmon mixture in the fridge until required.
- When the roulade is cooked, invert it onto a clean tea towel. To do this easily, I wrap the tea-towel around the baking tin then tip it over.
- Peel away the baking paper carefully and loosely roll it up from the short side (so it's like a Swiss roll). Allow it to cool fully.
- When its cooled completely, carefully un-roll the roulade and spread it with the salmon cream filling. Roll-up again from the short side, then carefully transfer to a serving plate with the seam-side down.
- Chill and store in an air-tight container until ready to serve.
Serve
- Carefully toast the almond flakes, watching carefully so they don't burn.
- Cut into 2cm slices and top with toasted almonds and micro-herbs to serve.
Store
- Leftovers can be stored in an airtight container in the fridge.
Anna says
This roulade is to die for! made for xmas party! OMG amazing! will be a regular on my entertaining recepe list!so easy to make! thank you Georgia ! xx
Georgia Harding says
So pleased you loved it Anna. It’s a family favourite here and easy all round entertainer too. Appreciate your feedback and rating, cheers Georgia x
Jo says
The Roulade is amazing! Also made for a Christmas function and everyone wanted the recipe! I was amazed how easy it was even with getting all the moisture from the zucchini. I had extra salmon so made another batch of the filling adding the herbs in the mix. Perfect with a poached egg and rocket on the side. Thanks for another great recipe 🙂
Georgia Harding says
Hi Jo, thrilled you all enjoyed it. You’re right, it looks a bit fussy, but it is actually pretty simple. Appreciate your feedback and star rating too, Georgia x
Sasha says
Delicious!! Definitely a recipe to keep and make again. My children gobbled it down and fought over the left overs. And, I was surprised it was actually easy to make but looks anything but. Love recipes like this! Thanks Georgia ?
Georgia Harding says
Somehow missed this comment Sasha, sorry. So glad you loved it, cheers for the 5🌟 too G x
Lauren says
Can you suggest brand/s I’d better smoked salmon? I’m averse to buying farmed salmon, and real wild caught is hard to come by as smoked. Thanks!
Georgia Harding says
My local market has wild caught salmon. I don’t know of any though that are available in supermarkets unfortunately 😒G x
Amba says
I can’t find quark at the moment, can I use extra creme fraiche or maybe Greek yogurt or sour cream or what would you suggest instead? Thank you, want to make for Sunday!!
Georgia Harding says
I’d sub with Greek yoghurt (strained to get extra moisture out of it) or sour cream would be fine too. Enjoy and have a lovely Easter, Georgia x
Roberta says
Hi may I use cold smoked salmon instead of hot? Would it work? Thanks 🙂
Georgia Harding says
Hi Roberta,
Regular or cold Smoked Salmon has quite a different texture to hot. So it would vary the texture of the filling quite a lot. I’d suggest if you do you use it to perhaps process it so it’s finely chopped. Hope that helps, let me know if you do give it a go G x